I love cookie dough and these cookies hit the spot! My husband isn’t usually a fan of raw desserts or will want the classic desserts not the raw version but he loves these. I made a batch and they didn’t last. I will have to whip up another batch for National Chocolate Chip Cookie Day tomorrow! These cookies are also great to make on a hot summer day when you don’t want to turn the oven on and heat up the house.
Chocolate Chip Cookie Dough Cookies (Raw)
Makes 1 dozen
1c raw cashews
¼ c chocolate chips or sweet cacao nibs
¾ c oats, gluten free
¼ c toasted coconut (used Let’s Do Organic Shredded Unsweetened)
3 TBSP raw agave
1 tsp pure vanilla extract
pinch of sea salt
In a small fry pan set to medium-low toast coconut, being careful to keep it moving and not burn it. It will only take a minute or two to toast it. Set it aside and let it cool. In a food processor grind cashews, oats, toasted coconut, and salt until finely chopped. Add agave and vanilla, process until mixed, scraping as needed. Remove from food processor and add in chocolate chips or cocao nibs. Roll into 12 balls and flatten into cookies. Place on a parchment paper lined baking at sheet or plate and set in refrigerator for approximately 10- 15 minutes. Remove from refrigerator, and enjoy! Store remaining cookies in an air tight container in the refrigerator.
*With this batch I tried to leave a little more texture but rough chopping a portion of oats and adding them in at the end. Both versions taste delicious but I will go back to finely chopping the oats and cashews in the future.